Small Ads

Categories

This week’s #SundaySupper is all about apples as we celebrate the beginning of Fall with an Autumn Apple Party. Immersing ourselves into the apple theme we decided to spend Saturday at a couple apple orchards near San Bernadino about a hour and 20 minutes east of Pasadena. Our first stop was Snow-Line Orchard where the boys watched donuts being made and tried about 15 different types of apples at the sampling table.

We stopped there to do u-pick raspberries since they didn’t do u-pick apples. Sadly, by 1pm they had ran out of raspberries to pick so we enjoyed some donuts and drove down the road to Riley’s Los Rios Ranch. Riley’s was a lot of fun. The boys loved roaming around the rows of apple trees finding all kinds of varieties to pick. We mostly ended up with some beautiful red delicious and granny smiths.

We brought home 5 pounds of apples, a pint of apple cider, and homemade caramel dip. Yes it’s a good weekend.

After a fun afternoon of apple picking, it was time to start cooking. I stopped by a store for some Calvados (Apple Brandy) and picked up an organic pork tenderloin at the market. I had some collard greens, sweet potato, and bunch of freshly picked apples to begin the night’s feast.

I paired this dish with a couple sides. The first was some sauted collard greens. Just chop some greens and slice half of an onion into thin half-moon. Add some olive oil to a saute pan cooking the onions for a couple minutes then adding the greens and cooking them down for about 5-8 minutes. Toss a few times during cooking to mix the onions and greens together. You’re done.

For the second side, I chopped up two sweet potatoes and one apple into small cubes. Tossed them with a handful of raisins, olive oil and salt and pepper . Bake this in an oven proof casserole dish at 450 degrees for 30 minutes while you make the main the course.

Heat olive oil and 1 tablespoon of butter in medium heat pan. Add the shallots and cook for two minutes. While cooking pound the pork tenderloin “steaks” using a meat tenderizer, salt and pepper the pork and add to the pan.

Cook about 3 minutes on each side where the sides of the pork brown just a bit. Don’t crowd the pan and set aside some of the tenderloin in a bowl.

With some pork tenderloins in the pan, add the apple brandy to the pan and if you feel daring ignite the brandy with a match after it heats in the pan for a second. The flames will surge so be careful. Let it cook for a moment with the flames then carefully cover the pan to put out the flames. Cook the brandy on medium-high heat letting it reduce by half.

Once the brandy is reduced by half add the heavy cream and cut up apples. Let this cook stirring together bring it to a boil then reduce the heat and let it cook for about 3 minutes to let the sauce thicken.

This recipe sound decadent! And reading about picking apples with your boys makes me excited for when my daughter is old enough to do that with us. We recently went foraging for wild blackberries and she had a lot of fun but she didn’t understand that why we kept pulling her away from the red ones. 🙂

What a fun day you had picking apples. I want to make this dish just so I set fire to a dish and mean for it to happen. Oh, and by the way, I love that copper pan. Want to pack it up and ship it to me?

I would love a day of apple picking with those two cuties! So much fun. I can’t wait to try your recipe. My family loves pork and I am always looking for new recipes! Thanks for sharing during #sundaysupper

Apple picking is definitely something I’d like to do this fall. It will be a first for my family and I know my kids will LOVE it. Calvados sounds great! I’d love to have some – of course now I’m going to be looking for it 🙂 Great cream sauce recipe!

This is certainly a tantalizing post! Donuts, apples, apple cider and caramel dip make for a very excellent day. And your dish sounds amazing! I love sweet potatoes and I bet they tasted especially delicious baked with the apples. The picture with the flames is fantastic – I’m too scared to do that at home. I’ll have to get the Husband to set our food on fire 😉

Such a fun day ! Nothing like picking stuff . The sweet potato side with apples looks delish & yummy. Must try that! Never seen apple brandy in the farm where we pick apples. Must check that out. Would love to see my meat catch flames. Your pork minus the sauce would great with apple chutney ! Since you asked 🙂

I didn’t even know there was an apple brandy! (I’m definitely not the most educated when it comes to liquors) Your recipe sounds fantastic. I’m particularly impressed how you made a day with the kids and went apple picking, etc.